White Bean & Roasted Beet Sandwich

I love this White Bean & Roasted Beet Sandwich. The flavors of the sweet roasted beets and spicy arugula are bound together by a rich-tasting white bean dip. Buy the tastiest wholegrain bread you can find, and you’ll have a gourmet lunch that packs protein, phytonutrients, and deliciousness all in one package. Who could ask for anything more?

Preparation

Preheat the oven to 400 degrees.

Peel beets and cut into quarters, then into ½-inch slices. Transfer to a baking sheet and drizzle with a little olive oil and salt. Roast for 20-30 minutes, or until tender.

Nutritional Information

Calories

329 cals

Fat

11 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

50 g

Sugar

8 g

Fiber

9 g

Protein

12 g

Sodium

530 mg

*per serving

Ann's Tips and Tricks

If you have some of our White Bean Dip left over, this is the perfect sandwich for it. If you don’t have time to roast beets, use the vacuum packed French beets instead.
If you are are on a neutropenic or anti-microbial diet, either leave the spinach or arugula out, or wilt them in a pan with a little boiling water first.